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Chocolate Chai Cupcakes with Buttercream Frosting
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1/3 cup sugar

1 large Land O Lakes® Egg

1 (8-ounce) package cream cheese, softened


1 1/2 cups boiling water

5 chai-flavored tea bags

1 (15.25- to 16.50-ounce) package chocolate fudge or chocolate cake mix

1/2 cup Land O Lakes® Butter, melted, cooled slightly

3 large Land O Lakes® Eggs


3 tablespoons reserved prepared chai-flavored tea

3/4 cup milk

1/4 cup all-purpose flour

4 teaspoons unsweetened cocoa

1 cup Land O Lakes® Butter, softened

1 cup sugar

1/4 teaspoon ground cinnamon

Ground cinnamon or nutmeg, if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

  2. STEP 2

    Combine all filling ingredients in bowl. Beat at medium speed until creamy; set aside.

  3. STEP 3

    Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.

  4. STEP 4

    Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.

  5. STEP 5

    Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (Do not overfill.) (Batter does not have to cover filling completely.) Bake 19-22 minutes or until toothpick inserted comes out clean. Cool completely.

  6. STEP 6

    Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool about 15 minutes.

  7. STEP 7

    Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.

Tip #1

- Cupcakes can be made 1 week ahead. Freeze in airtight freezer container. Thaw the day of serving.

Tip #2

- To pipe frosting, fit pastry bag with large star tip. Fill pasty bag with frosting and pipe onto cupcakes.

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